Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce Packs Big Flavor with a Delicious Twist
A colorful grilled shrimp bowl layered with charred corn salsa, creamy avocado, and a zesty sauce over a base of rice or quinoa—perfect for fresh, satisfying meals.
Ingredients
-
1 lb large shrimp, peeled and deveined
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
½ tsp cumin
-
½ tsp chili powder
-
Salt and pepper to taste
-
2 ears of corn (or 1½ cups corn kernels)
-
1 cup cherry tomatoes, halved
-
¼ cup red onion, diced
-
1 avocado, sliced
-
Juice of 1 lime
-
2 tbsp chopped fresh cilantro
-
1 cup cooked rice or quinoa
For the Creamy Sauce:
-
¼ cup Greek yogurt or sour cream
-
2 tbsp mayonnaise
-
1 tbsp lime juice
-
1 tsp hot sauce (adjust to taste)
-
Pinch of salt
Instructions
-
In a bowl, toss shrimp with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper. Let sit 10–15 minutes.
-
Grill or pan-sear corn until lightly charred. Cut kernels off the cob.
-
In a bowl, mix corn, cherry tomatoes, red onion, cilantro, lime juice, salt, and a drizzle of olive oil.
-
In another bowl, mix Greek yogurt, mayo, lime juice, hot sauce, and salt for the sauce.
-
Grill shrimp 2–3 minutes per side until opaque and lightly charred.
-
Prepare bowls with rice or quinoa base.
-
Top with shrimp, corn salsa, avocado, and drizzle with sauce. Garnish with cilantro and lime wedges.
Notes
Keep components separate if meal prepping. Add avocado fresh when serving. Use skewers or grill basket for easy shrimp grilling.